Cuzcuz Paulista is an elaborate Brazilian dish consisting of cornmeal enriched with olives, canned sardines (or any other canned fish), and peas – ingredients that were quite expensive and exotic during the time of the dish's invention in the 19th century.

Among the huge number of ingredients, there is also manioc flour, garlic, onions, bell peppers, parsley, green onions, and hard-boiled eggs. The dish is typically prepared in a molded cake pan, then inverted, and the visual presentation of cuzcuz Paulista should have a "wow" effect on the guests. 

Torta capixaba is a traditional and complex Brazilian dish originating from Espirito Santo. This seafood pie is made with a massive list of ingredients: fish such as sea bass, hake, and grouper, mussels, siri crabmeat, salt cod, shrimp, olive oil, garlic, onions, tomatoes, green onions, cilantro, red bell peppers, coconut milk, cloves, cinnamon, palm hearts, olives, and eggs.

The onions and garlic are sautéed, followed by the tomatoes, cilantro, red peppers and green onions. The combination is simmered with added fish, mussels, crabmeat, shrimp, and salt cod. The other ingredients are then added to the pot, and the combination is simmered until the liquid has almost evaporated. 

Arroz com pequi is a traditional rice dish originating from the central regions, and it's especially popular in Minas Gerais and Goiás. The key ingredient in the dish is pequi, a small seasonal fruit with a strong cheese-like, barnyardy flavor (although it's a fruit, pequi is usually treated like a vegetable).

Other ingredients used in the dish include rice, oil, garlic, onions, chicken broth, chopped green onions, salt, and pepper. The ingredients are simmered until the liquid is absorbed and the rice becomes tender. Before serving, it's recommended to stir in some green onions into the dish. 

Maria-mole, literally translated to soft Mary, is a popular Brazilian dessert that is similar in appearance to a marshmallow, but even softer, usually consisting of sugar, gelatin, coconut, and egg whites. The dessert is so popular that there are even boxed mixes for making it at home.

Maria-mole was invented in São Paulo by Antonio Bergamo, a candy producer who wanted to use all of the egg white leftovers from making other types of candy. Today, the dessert is traditionally served during the Catholic festivals in June, called Festas Juninas.

In Brazilian cuisine, fraldão refers to a specific cut of beef from the bottom part of the sirloin, close to the flank area, and on the end part of the rib area. It's a flavorful cut with a coarse texture that is prized for its taste. While it's not as tender as some other cuts, it offers a unique balance of flavor and texture.

In Brazilian churrasco (barbecue), fraldão is often used for skewers or grilled whole, especially when marinated to enhance its flavors and tenderness.

Pé-de-moleque is a traditional candy made from peanuts and rapadura — unrefined cane sugar. The process of preparing it is quite simple – peanuts are incorporated into melted sugar, and the entire mixture is poured on a flat surface.

Once it’s cooled, it is broken into smaller, irregular pieces of candy. Additional ingredients include butter, milk, and peanut oil which are all optional, but even the peanuts can be substituted with various nuts. There is no one uniform recipe as these candies can differ in color (from light to dark), in the type of ingredients used, and in their texture (soft to hard).

Sequilhos are traditional Brazilian cookies made with a combination of cornstarch, baking powder, butter, sweetened condensed milk, eggs, vanilla, and a pinch of salt. Once the dough becomes stiff, it is rolled into balls which are slightly flattened with a fork, giving them a decorative pattern in the process.

After they have been baked, these light cookies can be consumed as they are or paired with fruit, custard, or ice cream.

Sagu is an unusual Brazilian alcohol-infused dessert made with cassava, one of the oldest starch sources found in South America. This sweet concoction is made with tapioca pearls – round-shaped, chewy ingredients gained from tapioca starch.

To prepare sagu, the pearls are cooked in wine until all of the liquid is absorbed and the pearls turn dark red. Occasionally, wine is mixed with an equal amount of grape juice, which makes this interesting dessert sweeter and less alcoholic. The wine is usually infused with cinnamon and cloves in order to add extra flavor to the dish.

Most commonly, sagu is consumed plain and served in individual portions.